For Showstopping Beef Tenderloin, Cook It In A Salt Crust

If you're a meat aficionado, there's nothing quite as enticing as a perfectly cooked steak cut. From lean shank to succulent rib, each cut boasts its own unique blend of flavors and textures. For those who crave tenderloin, you're sure to appreciate its lean texture and 'tender' namesake. This superior cut is so flavourful that it requires little to no seasoning. However, a tenderloin could be elevated in taste by stepping up on seasoning. And among endless methods of preparation and cooking, one particular technique stands out. For a breathtaking beef tenderloin, cook it wrapped in a salt crust. This distinct coating lends the seasoning needed to amplify its taste. This simple and tasty cooking method can be implemented for both special occasions and laid-back Sunday lunches. Cooking a salt-crust tenderloin will guarantee the best of flavor and texture.

Complementing your beef tenderloin with a salt crust means sourcing the finest salt for the crust. Kosher salt, from all brands, is ideal. It dissolves quickly in the oven and rapidly infuses the meat—an essential feature for quick-cooking steak. It also marries well with egg whites, another ingredient for your salt crust used to bind the salt and prevent the meat from getting overly salty. When it comes to the cut, a trimmed tenderloin, with the fat and silver lining removed, is perfect. You can ask your butcher for this, or even manage it yourself. A brief searing should precede encasing the steak wholly in the salt mixture. After around 30 minutes in the oven, you'll marvel at how tender the inside remains while the exterior becomes crisp and caramelized. Despite being delectable on its own, this steak can be employed in a variety of dishes.

Once you've relished your salt-crusted beef tenderloin, you can repurpose the leftovers in several meals. Try a piping hot stir fry, which perfectly combines the crispiness of the tenderloin and a blend of various veggies and spices. Whether it's a blend of peppers and onions or a sweet and sour pineapple mix, the options are limitless. If sandwich cravings hit, your tenderloin leftovers come to the rescue. The meat pairs well with a selection of sauces such as horseradish, Dijon mustard, or A1 sauce, caramelized onions, and your choice of bread. Looking for an ethnic twist? Turn your leftovers into amazing burritos or tacos. Slices of your tenderloin, red onion, cilantro, lime drizzle between tortilla layers and topped with sour cream and melted cheese make great Mexican-inspired meals. With your salt-crusted tenderloin, culinary creativity knows no bounds!